Manda's Seven Layer Taco Dip

Ingredients

• (8 ounce) packagecream cheese at room temperature
• (8 ounce) containersour cream
• (1 ounce) packetdry taco seasoning mix
• pint cherry tomatoes, halved
• avocados - peeled, pitted, and diced
• 1/4 cup red onion, minced
• tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• (15 ounce) can refried black beans
• 1/4 cup ssalsa
• (8 ounce) packageshredded Mexican blend cheese
• 1/2 cup sshredded iceberg lettuce
• 1/3 cup pickled jalapeno pepper slice s

Instructions

1. With a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy; set aside.
2. In a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside.
3. Spread the refried black beans out into the bottom of a 9x13 inch glass baking dish in an even layer. Spread the cream cheese mixture over the black beans; top with layers of salsa, Mexican cheese blend, lettuce, cherry tomato mixture, and jalapeno slices.
4. Cover the dish tightly with plastic wrap and refrigerate until serving time. Serve cold or at room temperature.